Herbs-Fed Suckling Piglet Stilt

Ingredients: 4 pieces of front stilts each 450 g, 100 g carrots, 100 g celeriac, 200 g onion, 100 g leek, 100 g tomato puree, 2 tablespoons beef stock, 2 tablespoons red wine, 200 g currant jelly, dark balsamic vinegar, oil, chili oil

Polenta: 100 g samp, 50 g butter, 1/2 l of water, 1/8 l cream, 150 g parmesan, salt

Preparation: Fry all ingredients in hot oil. Add the tomato puree, briefly roast it and pour it with red wine and soup. Add the stilts and boil until it is soft for about 1 hour 45 minutes. Take the stilts out of the stock and strain it. Season the currant jelly and the dark balsamic into taste with pepper and salt. Finally thicken the mixture with a little cornstarch and garnish the stilt with the sauce on polenta.

Polenta: Boil water together with salt and cream. Stir in samp and with a whisk to form a paste out of it. Add Parmesan cheese and butter.